Chocolate-Hazelnut Frosting

Yields frosting for 1 dozen cupcakes

6 ounces dark chocolate (finely chopped)

½ cup heavy cream

2 tablespoons hazelnut liqueur

¼ cup hazelnut butter

1 tablespoon unsalted butter (at room temperature)

1 cup confectioners’ sugar

¼ teaspoon salt

 

1. Place chocolate in a bowl and set aside.
2. In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over bowl of chocolate. Let stand for 1-2 minutes. Whisk until smooth. Stir in hazelnut liqueur. Allow to cool to room temperature.
3. In a separate bowl, combine hazelnut butter, butter, and salt. Beat with an electric mixer until smooth. Gradually beat in confectioners’ sugar. Blend in chocolate mixture. Beat until frosting is light and fluffy.